Preservative and anti-mold for bread and cakes (substitute for natamycin)

Anti-Mold Preservative for Bakery Products

Although bakery products are processed at very high temperatures, molds and spores may contaminate the product during storage, leading to sour taste, off-flavors, and nutrient loss. Previously, propionic acid and its salts were used to extend the shelf life of bakery products. CP is a fermented product obtained from the fermentation of dextrose by Propionibacterium acidiprionici.
Calcium propionate obtained from this bacteria’s action is natural and responds to consumer demand for healthier products while increasing the product’s shelf life. It also acts as an improver.

Preservative Performance:
Increases volume, prevents staling, prevents mold growth, creates a golden color in the oven, improves the springiness of bakery products.

Main Benefits of the Product

• Prevents the growth of molds and anaerobic spores
• Increases shelf life
• Environmentally friendly